Rhubarb Collins

By Evelyn Chick
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This fizzy spring forward cocktail uses a rhubarb saffron shrub—shrubs are a form of rinking vinegar made with fresh fruits—since rhubarb is starting to come into season and has a great tartness to it, let it sit in some sugar, with its natural juices diluting the sugar. Adding some saffron adds a great depth of flavour. A good red wine vinegar highlights some great acidity to a twist on a classic Tom Collins. 



  • 1 oz rhubarb and hibiscus gin
  • 0.5oz dry vermouth
  • 0.5oz rhubarb saffron shrub
  • Top with soda
  • Lemon wheel, to garnish


  1. Combine gin, dry vermouth, and rhubarb saffron shrub in Collins glass.
  2. Fill with ice and give it a quick stir. 
  3. Top with soda and integrate the bubbles. 
  4. Garnish with a thin lemon wheel. Enjoy! 

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